Vegan lasagne

Vegan lasagne is not only healthy and delicious, but also so easy to make. This recipe has a yummy filling and then the lasagne is topped with tofu, pine nuts and cherry tomatoes. Serves 4.

INGREDIENTS

3 2 1 courgette carrots yellow onions Oil for frying 11/2 tablespoons basil 2 tins chopped tomatoes 21/2 tablespoons dairy-free butter 4 tablespoons flour 800ml plant-based milk (soya or oat) 1 pinch cayenne pepper 1 tablespoon smoked paprika Salt and white pepper 1 packet egg-free lasagne sheets 250g natural tofu 1 pack cherry tomatoes 30g pine nuts

METHOD

1) Preheat the oven to 220C/200C fan assisted, gas mark 7.

2) Peel and finely grate the carrots. Finely chop the onions and dice the courgette. Sauté all the vegetables in oil until softened.

3) Add the basil and tomatoes and simmer for approximately 4 minutes on a low heat.

4) Melt the butter in a heavy-bottomed saucepan on a low heat and stir in the flour. Add the milk gradually, whisking constantly, and bring the sauce to the boil. Add the spices and season with salt and pepper. Let the sauce simmer for approximately 2 minutes.

5) Layer the vegetable filling, sauce and lasagne sheets in a large, greased, ovenproof dish (approx. 2.5 litres). Add the white sauce to the last layer.

6) Thinly slice the tofu and add to the sauce. Top with the halved cherry tomatoes and pine nuts and season to taste.

8) Cook the lasagne for approximately 40 minutes until soft and well cooked, with a golden brown surface, then serve.